Chocolate Zucchini Banana Bread
A delightful blend of chocolate, zucchini, and ripe bananas for a moist and wholesome banana bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 medium brown and spotty bananas (about 1 + 1/4 cups mashed)
- 2 large eggs
- ½ cup non-fat plain Greek yogurt (I used Chobani 0%)
- ⅓ cup coconut oil (melted)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup homemade oat flour
- ⅔ cup white whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup shredded zucchini (about 1 medium, squeezed dry)
- ½ cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mash the bananas in a large mixing bowl until smooth.
- Add the eggs, Greek yogurt, melted coconut oil, maple syrup, and vanilla extract. Mix well.
- Combine the oat flour, white whole wheat flour, cocoa powder, and baking soda in another bowl.
- Mix the dry ingredients into the wet mixture until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For a vegan option, use flax eggs instead of regular eggs. Make sure to squeeze out excess moisture from zucchini to prevent a soggy loaf.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: banana bread, chocolate, zucchini, baking, dessert, healthy dessert